Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal

Carvalho, Carlos Wanderlei Piler de; Takeiti, C. Y.; Onwulata, C.I.; Pordesimo, L. O.

doi:10.1016/j.jfoodeng.2009.12.015

Cited by 89 publications

(79 citation statements)

References 22 publications

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“…The paste viscosity of SDSC-corn extrudates showed cold viscosity typical of puffed extrudates, but the statistical analysis demonstrated that the experimental data of the cold viscosity readings were not statistically significant (P b 0.05). The presence of cold viscosity peak, typical of high shearing and temperature, during extrusion process has been reported by Carvalho et al (2010).…”

Section: Paste Viscositymentioning

confidence: 82%

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Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

Nascimento

Carvalho

Takeiti

et al. 2012

Food Research International

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In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0-20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387 rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC-corn extrudates were darker than non-SDSC-corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.

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Section: Paste Viscositymentioning

confidence: 82%

“…The paste viscosity of corn grits, SDSC flour and expanded extrudates were investigated according to Carvalho, Takeiti, Onwulata, and Pordesimo (2010), in duplicate. A Rapid Visco Analyser (RVA, Newport Scientific Pty Ltd., Warriewood, Australia) was used to measure the paste viscosity of samples as a function of temperature.…”

Section: Paste Viscositymentioning

confidence: 99%

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

Nascimento

Carvalho

Takeiti

et al. 2012

Food Research International

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“…Desrumaux et al (1998) reported that with increased particle size in a given biochemical composition, extrudates could be produced with increased expansion ratio. Extrudates produced with corn meal of higher particle sizes expanded more than the extrudates produced with smaller particle sizes (Carvalho et al 2010).…”

Section: Expansion Ratiomentioning

confidence: 84%

Engineering and functional properties of biodegradable pellets developed from various agro-industrial wastes using extrusion technology

2015

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Different agro-industrial wastes were mixed with different plasticizers and extruded to form the pellets to be used further for development of biodegradable molded pots. Bulk density and macro-porosity are the important engineering properties used to determine the functional characteristics of the biodegradable pellets viz., expansion volume, water solubility, product colour, flowability and compactness. Significant differences in the functional properties of pellets with varying bulk densities (loose and tapped) and macro-porosities (loose, tapped) were observed. The observed mean bulk density of biodegradable pellets made from different formulations ranged between 0.213 and 0.560 g/ml for loose fill conditions and 0.248 to 0.604 g/ml for tapped fill conditions. Biodegradable pellets bear a good compaction for both loose and tapped fill methods. The mean macro-porosity of biodegradable pellets ranged between 1.19 and 54.48 % for loose fill condition and 0.29 to 53.35 % for tapped fill condition. Hausner ratio (HR) for biodegradable pellets varied from 1.026 to 1.328, indicating a good flowability of biodegradable pellets. Pearson's correlation between engineering properties and functional properties of biodegradable pellets revealed that from engineering properties functional properties can be predicted.

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“…WSI decreases with the increase in feed moisture and increased with the increase in extrusion temperature and screw speed. Increasing corn meal particle size decreased WAI values (Carvalho et al, 2010).…”

Section: Figure 3 Expansion Of Product Samplesmentioning

confidence: 91%

“…Grits of maize, sorghum and ricebean were segregated into 5 different particle sized group. Grit of different particle size can be obtained by segregation by sieving (Carvalho et al, 2010).…”

Section: Millingmentioning

confidence: 99%